Chicken chops in the oven - uniquely delicious! Cooking chicken chops in the oven with mushrooms, vegetables, cheese

Chicken chops in the oven - uniquely delicious! Cooking chicken chops in the oven with mushrooms, vegetables, cheese

Chicken chops, give only the will of imagination, and are asked to compare them with the souffle, then with the marshmallow. Delicate, juicy flesh, often in crisp breading, and, as a rule, with cheese, greens or vegetables! There is one more important advantage - such chops are prepared easily and quickly, do not require rare spices or complex techniques.

Chicken chops in the oven - general cooking principles

• Chops are made from poultry breast, filleted. Since such meat itself is rather dry, it is undesirable to buy it frozen. To chicken chops in the oven turned out tender and juicy, you should use fresh or chilled poultry meat.

• Fillets are cut into chunks, at least one centimeter thick, and gently beaten from both sides. How to chop chicken, along or across the fibers does not matter. Her fibers are easily softened when beating.

• It is advisable to beat the fillet pieces by sticking a bag or film. The meat juice does not splash to the sides, and the meat will not stick to the hammer and its fibers will not burst.

• Spattered meat is sprinkled on or rubbed with spices and salt, after which it is allowed to rest in bed so that it has time to soak up all the aromas of spices and is well salted. After that, with pieces of chicken come according to the recipe.

• Most often, salted meat is immediately spread on a baking sheet, sometimes it is lightly fried in bread pan in a pan.

• Cooking chops in the oven can reduce the calorie content of the dish, and adding additional products to improve the taste. Chicken chops in the oven can be cooked with tomatoes, potatoes, onions, pineapples, mushrooms or cheese. Additional products spread on top of the broken meat. To preserve their juiciness, they are often sprinkled with crushed, hard-melting, easily-melted cheese.

• Spread semi-finished products for baking in a roasting pan, at the bottom of which a thin layer of vegetable oil is pre-applied.

• Served independently as a snack or with a side dish of fresh vegetables, boiled potatoes or pasta.

Chicken chops in the oven with tomatoes, under the cheese cap


• chilled chicken breast - 500 gr .;

• 50 gr. low fat mayonnaise;

• two eggs;

• 100 ml of lean, highly purified oil;

• 100 gr. white flour;

• hard cheese, preferably not hot - 200 gr .;

• three medium tomatoes.

Cooking Method:

1. Wash the breast in cool water and dry with a disposable towel, cut into portions. Slightly beat off on both sides, salt and pepper to taste.

2. In a small but wide bowl, pour in the eggs, add a little fine salt and whisk the eggs until smooth. You can slightly beat.

3. Put the pan on medium heat. Pour some refined oil into it and heat it so that it stops crackling.

4. Every piece of the broken breast breaded in flour, then dip into the egg and dip into the pan. As soon as the bottom is covered with a light appetizing crust, turn over and fry the other side.

5. Spread a large sheet of foil on a baking sheet and place the fried chops on it. On each, not overlap, put a few thin ringlets of tomatoes, lightly sprinkle them with salt and grease well with mayonnaise.

6. Chop the cheese on a coarse grater, sprinkle tomatoes on top with plenty of it.

7. Place the baking tray with the chops in the hot oven and bake for ten minutes, keeping the temperature around 180 degrees. The cheese should melt well and lightly browned.

Chicken chops in the oven with pineapples


• kilogram of chicken fillet;

• three spoons of canned corn;

• 20 ml of corn oil;

• sweet onion;

• 300 gr. “Dutch” cheese;

• 320-350 gr. canned pineapples.

Cooking Method:

1. Cut the dried fillet in half along the fibers, and then again, but already across. Beat each piece, lightly salt it and pepper to your liking on both sides.

2. Finely chop the sweet onion, cut the pineapples into medium-sized slices. Collect everything in a bowl, add the corn, mix.

3. Cover the baking sheet with parchment and apply a little oil on it. Put the meat on the parchment paper, laying the pieces at a short distance. 4. Put the prepared stuffing over the chicken. Spread it evenly over the whole chop and sprinkle liberally with finely grated cheese.

5. Put the baking tray in the oven and bake at 180 degrees for about 25 minutes.

Recipe for chicken chops in the oven breaded in cornflakes


• four medium sized chicken fillets;

• 180 ml low-fat sour cream or yoghurt;

• unsweetened cornflakes - 2.5 tbsp .;

• two spoons of liquid light honey;

• 1/4 spoonful of chopped fresh basil.

Cooking Method:

1. Cut the water-dried fillet across in two. Lightly repel each, giving the pieces an oval shape. Mix a little fine salt with ground pepper and rub the resulting mixture of layers of meat on all sides.

2. Twist the corn flakes in a meat grinder or chop with a blender. You can roll several times with a rolling pin, after laying out the flakes in a thick paper bag. The main thing is that they turn into small crumb.

3. Pour the crushed flakes into a bowl and mix the crumb with finely chopped basil.

4. Put sour cream in a separate container, add honey and whisk until homogeneous.

5. Moisten a baking sheet with a cloth swab moistened with vegetable oil. Dipping in sour cream sauce, and then rolling in flaked cereal, put the chicken chops on it and put them in the oven for 20 minutes.

6. In order not to overdry meat, place the baking sheet only in the preheated oven and monitor the temperature. It should not rise above 180 degrees.

A simple recipe for chicken chops in the oven with mushrooms


• chilled chicken fillet, in large pieces - 500 gr .;

• sparse mayonnaise;

• “Russian” cheese - 200 gr .;

• small fresh champignons - 7 pcs .;

• non-aromatic sunflower oil.

Cooking Method:

1. Cut the processed chicken fillet into centimeter thick layers. Beating with a hammer, give the pieces the desired shape and lightly salt each one. You can taste a little to your taste.

2. Wash the mushrooms in cold water, blotting with a napkin, remove moisture from the mushrooms and cut into 3-mm plates. On a large grater chop the cheese. 3. Lightly grease a baking sheet with vegetable oil and spread pieces of broken fillet on it.

4. Top with an even layer, lay the plates of mushrooms and cover them with a thin layer of mayonnaise.

5. Sprinkle chops with cheese crumb and bake, setting a baking tray in the middle of the oven.

6. After about 20 minutes, remove the pan. Put the hot chops on a wide dish and serve.

Chicken chops in the oven with the Adyghe cheese - “Family”


• 800 gr. boneless chicken breast;

• three tablespoons sour cream 20% fat;

• 200 gr. “Adygei” cheese;

• tablespoon of olive oil;

• a small clove of garlic;

• four small tomatoes;

• to taste - fresh juicy greens.

Cooking Method:

1. Cut off the fat from the fillet, remove the remnants of the film. Wash the chicken with cold water, dry it, wrapping it with a towel, and cut into small portions, repel. Salt lightly and season with ground pepper, rubbing meat from all sides.

2. Chop the greens with a knife, cut the tomatoes into thin circles.

3. In sour cream, rub finely garlic, add a little salt, mix. In a separate bowl on a large grater, rub the “Adygei” cheese.

4. Put parchment on a baking sheet, grease it with butter and place the battered chicken fillet.

5. On the layers of chicken gently lay the rings of tomatoes, grease them with sour cream sauce and plenty of powdered chopped cheese.

6. Set the baking tray with chops at an average oven level and leave for a quarter of an hour to bake at 180 degrees.

7. Sprinkle hot chops sprinkled with finely chopped greens and serve, laid out on a wide dish.

Chicken chops in the oven with champignons and potatoes


• fresh, small champignons - 200 gr .;

• kilogram of chicken fillet;

• kilogram of potatoes;

• 100 ml of vegetable frozen oil;

• to taste sour cream with fat content not exceeding 15%;

• spices “For poultry dishes” or any other.

Cooking Method:

1. Peel the potatoes, cut the tubers into medium-sized slices. In order for the potatoes to be baked evenly, its pieces must be of the same thickness. 2. Season the potatoes with spices, drizzle with vegetable oil, mix and spread evenly over a roasting pan.

3. Rinse the chicken fillet, cut into plates of centimeter thickness. Then repel each and put on a thick layer of potatoes, but not overlap.

4. Slightly salt each chop, season to your taste with spices.

5. Cut the washed mushrooms into slices and fry them lightly in butter.

6. Spread the roasted champignons on the chops, brush with sour cream and sprinkle with crushed cheese to a large crumb.

7. Bake the chicken chops with potatoes at 180 degrees for an hour.

Chicken chops in the oven - cooking tricks and helpful tips

• Fight the chicken with the side of the hammer on which larger protrusions are located, otherwise tender breast meat will stick to it.

• To improve taste, beaten fillets can be marinated. Use marinades based on soy sauce or dry wine.

• Place chops in a hot oven only and do not overdo it. Otherwise they will be dry and tough.

• Do not abuse spices. Use only ground pepper or special sets of spices “For chicken dishes”. Chicken and spices are very "friendly", but for chops excess spice or spiciness is undesirable. It is quite enough to sprinkle with black or white pepper, paprika. The light taste of white chicken meat, slightly enhanced by toasted breadcrumbs - these should be chicken breast chops.

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